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1. Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.
2. Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.

Per twist and dip

95 kcalories, protein 3g, carbohydrate 7g, fat 7.5 g, saturated fat 2g, fibre 0g, salt 0.54 g

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• Dory

  04 February 2008

  Dory rated and commented on this recipe

  

  YUM! Best warm.

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• ronan

  23 June 2008

  ronan commented on this recipe

  I think this recipe is tremendous and would rate it 9.9999/10

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• Ger

  25 November 2008

  Ger commented on this recipe

  I made these for a birthday picnic (they stayed lovely and warm in tinfoil) and they went down a treat. Much nice than the ususal kind because there is less pastry and so they are lighter. Declared as the best sausage rolls ever by my chef mother in law. High praise indeed!

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• SOOTY

  01 March 2009

  SOOTY rated and commented on this recipe

  

  Nice and easy to make and really popular at parties. A nice alternative to normal sausage rolls.

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• Belkey

  22 May 2009

  Belkey rated and commented on this recipe

  

  These are great, I serve them for grown up "kids" with a homemade spicy tomato jam and they vanish very quickly!

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• Nessa

  30 May 2009

  Nessa rated and commented on this recipe

  

  Lovely! I much prefer them to normal sausage rolls as there is less pastry! :D

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• lorraine

  24 October 2009

  lorraine rated and commented on this recipe

  

  These are a hit with adults and children! try making them into Mummies for halloween with adding eyes. Delicious dip, I de-seeded the tomatoes before adding them though.

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http://www.bbcgoodfood.com/recipes/4503/

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Ingredients

• 1⁄2 a 500g block all-butter puff pastry , defrosted if frozen
• 400g pack chipolatas

FOR THE TOMATO DIP

• 6 tbsp reduced-sugar tomato ketchup
• 2 tsp malt vinegar
• 6 cherry tomatoes , finely chopped

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Difficulty and servings

Makes 24

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Raw, if pastry is previously unfrozen

Ingredients

• 1⁄2 a 500g block all-butter puff pastry , defrosted if frozen
• 400g pack chipolatas

FOR THE TOMATO DIP

• 6 tbsp reduced-sugar tomato ketchup
• 2 tsp malt vinegar
• 6 cherry tomatoes , finely chopped

Per twist and dip

95 kcalories, protein 3g, carbohydrate 7g, fat 7.5 g, saturated fat 2g, fibre 0g, salt 0.54 g

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